This mini carrot cake is moist, full of warm spices and covered in a luscious cream cheese frosting. This 6 inch carrot cake recipe is perfect for Easter and smaller celebrations.
Take the second of cake layer and flip upside down so the bottom of the cake is on top. Spread a thicker layer of frosting over the cake until completely covered.
Place the remaining frosting inside a piping bag, fitted with a start tip and pipe small rosettes on top of the cake. Decorate the sides and top of the cake with chopped walnuts.